Classic Beef Stew

with Bombay Seasoning

Oven roasted pork rib rack makes a great dinner with family and friends. Using this recipe with our BOMBAY DRY RUB you can make a perfect rib roast that is both juicy and delicious.

Note: In the steps below actions like rubbing, sprinkling, and applying means doing it for all sides of the meat.

Use tissue paper and pat the meat dry. Apply extra virgin olive oil and then rub in fresh raw garlic paste or crushed. Apply an even layer of mustard. Over that sprinkle BOMBAY DRY RUB. (Though this blend is called rub, for the best result don’t rub it vigorously.) Make sure that all the meat is well covered with the rub and then just pat the rub on to the mustard for adherence. Leave aside, at room temperature, for at least 30 minutes and up to 2 hours (if you require to wait longer, refrigerate).

Preheat oven to 450° F

Spray some orange juice on all the sides of the pork rib and then place it on a rack in a roasting pan, fat side up. (Or arrange some celery stalks in the pan so that the meat does not directly touch the pan). This will allow air to circulate freely around the meat. Roast for around 15 min. Reduce oven temperature to 325° F. Remove the roast, wait for 10 minutes and spray more orange juice around. Return to the oven and cook for around 20 minutes per pound or till the internal temperature reaches 160° F.

Note: It is preferable that you do not cover the meat while cooking.

Remove the roast, cover the pan with foil, and serve after 30 minutes with your preferred choice of sides.


INGREDIENTS: Coriander Seed, Cumin Seed, Cassava-starch, Mustard Seed, Star Anise, Garlic, Onion, Sesame Seed, Ginger, Cashew-nut, Melon Seed, Ajwoin Seed, Turmeric, Dill Seed, Fennel Seed, Clove, Cardamom, Caraway Seed, Cinnamon, Black Seed, Black Pepper, Brown Sugar, Raw Mango, Himalayan Salt, Poppy Seed, Fenugreek Seed, Cubeb Pepper, Cassia-bud, Sichuan Pepper, Mace and Nutmeg. CONTAINS: Cashew – Sesame